Greens and Beans Try serving something green for your family on St. Patrick's Day! Arizona Grown greens like collards, mustard greens, and turnip greens are still in-season in March and April. Want to know more about how to pick and store collard greens? Check out fruitsandveggies.org. For even more recipes that your family is sure to love, visit azhealthzone.org. Ingredients 1 tablespoon canola oil ½ cup onions, diced ⅔ cup sweet potatoes, peeled and diced 1 (15-ounce) can garbanzo beans, drained and rinsed ½ teaspoon paprika, dried, ground ½ teaspoon cinnamon, dried and ground ½ teaspoon ginger, dried and ground 1 teaspoon thyme, dried, ground 5 cups packed collard greens, raw, stems removed, chopped into long thick strips ¼ cup salsa 2 cups water   Directions Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them. Heat oil in a medium pot on medium-high. Add onions and sweet potatoes; sauté until onions are soft. Add garbanzo beans and dried spices. Continue cooking and stir frequently. Add collard greens and cook for 1 minute, stirring frequently. Add salsa and 1 cup of water and bring to a boil. Reduce heat to medium. Cover and simmer for 25-30 minutes until thickened and sweet potatoes are soft. Remove from heat and serve.   Nutrition Facts per Serving Calories, 163; carbohydrate, 27 g; protein, 6 g; total fat, 5 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 2 mg; fiber, 2 g; total sugars, 1 g; sodium, 235 mg; calcium, 142 mg; folate, 76 mcg; iron, 10 mg; percent calories from fat, 27%.   Makes 6 servings, ⅔ cup each   Print Recipe

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